Sunchokes Roasted with Lavender and Garlic

Sunchokes. also known as Jerusalem Artichokes, are the root vegetable of a plant similar to a sunflower.  They look like and are often confused for fresh ginger root, but are more like an earthy-flavored potato.  They are probably associated with artichokes because of their earthy, subtle artichoke-like flavor and creamy, buttery texture.

I love to roast them in the oven slowly over moderate heat until they are melt in your mouth delicious.  Almost like juicy little baked potato bites with sweet and savory undertones.  Especially when they are tossed with the aromas of lightly flowery lavender and pungent garlic.
Sunchokes Roasted with Lavender and Garlic
about 1 lb sunchokes
1 tbsp olive oil
2 cloves minced garlic
1/2 tsp lavender
1/2 tsp sea salt

Preheat the oven to 350F.

When roasting, I like to get mostly little sunchokes so they cook faster and all take about the same amount of time.  As you can see they can grow quite large, but when they are that size I prefer to chop them up and use them in a stir fry.

On choosing which spices to use, you can use anything you’d like, even just the classic combination of salt and pepper works well.  I love the pairing of lavender and garlic, especially with the earthy flavors of the sunchokes, but make sure to ground the lavender well to make sure it’s flavor can spread out.   I used a mortar and pestle to grind the lavender and sea salt together, but you could used a spice grinder.

Wash the sunchokes well, peeling off any particularly dirty bits.  Some people peel them entirely, but I prefer the crispiness the skin has when roasted.  Then toss with the olive oil, lavender, salt, and garlic until they are evenly coated.

Lay on a baking sheet covered in parchment paper and bake for about 1 hour at 350F, turning every 20 minutes.  They should get very soft and tender.

Let cool slightly and enjoy every last bite.

Yields 2-3 servings


Would go great with:


9 Responses to “Sunchokes Roasted with Lavender and Garlic”
  1. I would never think to pair sunchokes with lavender! But the flavor of sunchoke is so interesting that I can just see it working. Interesting idea.

  2. Stacy says:

    I’ve never been motivated to try sunchokes before, but your delicious descriptions are going to have me seeking them out this weekend… I must have some!

  3. Nora says:

    i’ve never had a sunchoke, but this seems like a great way to try them! what a unique flavor combo!

  4. I like this post better than any I’ve seen all night, b/c I always see sun chokes or what I used to call ‘those things’ at the health food store. I had no idea what to do with them, so I never bought them. Now i do! Thanks Jacqueline, Cam

  5. I have never had sunchokes before but they look and sound like something I would absolutely adore! I wonder if I can find them over here in the land o’ sand. Hmm….

    Your photos are just beautiful, and the spices you chose to use are genius. Thanks for this recipe.

  6. I always end up steaming these and mashing as I would potatoes. These looks amazing!

  7. lola says:

    those look so good! i’ll have to try and find sunchokes.

  8. Jerusalem artichokes are my favorite vegetable, and they’re wonderful roasted. For Christmas I rolled them in powdered dried mushrooms before roasting and it was great.

    I’ve seen loads of lavender-flavoured recipes recently. I’m planning to make roasted Brussels sprouts today and now I can’t decide whether to spice them with lavender or lemongrass (I guess a combination might turn out too exotic)!


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  1. […] experimental vegetable was the sunchoke, aka Jerusalem artichoke.  This link intrigued me:  I didn’t use lavender, but the sunchokes did, in fact, have an earthy potato-like taste.  […]

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